Skip to Main Site Navigation Skip to Content Skip to Footer
Back To Top
decorative element

Sustainability and Dining Services


diining

At Eastern, Chartwells Dining Services plays a pivotal role in campus sustainability efforts. Eastern’s Hurley Dining Hall provides students with many healthy options including vegan, vegetarian and gluten-free selections as well as antibiotic-free poultry, chicken and pork. All ingredients are bought locally.

Hurley Hall uses a “tray-less” system which reduces food waste and eliminates water and energy costs associated with washing trays. Dining services are also plastic bag and straw free.

${alt}

Reusables & Compostables

Learn about the use of resusable containers and compostable dining wear. Reusables & Compostables
${alt}

Warrior Food Recovery

A program created to decrease food waste throughout the university’s dining services. Warrior Food Recovery
decorative edge
Joseph  Salvaggio

Joseph Salvaggio

Sr. Director of Dining Services Joseph Salvaggio began working at Easterns dining hall back in. He continues to create and implement sustainable practices into Eastern dining services.
decorative edge



Hurley Dining Hall

Over the years, dining services at Eastern has improved its commitment to sustainability, a vision that started with Jeff Kwolek and is now continued by Joseph Salvaggio. Some features include taking advantage of seasonal vegetables and purchasing produce from local farmers within a 150-mile radius. This in turn helps reduce the carbon footprint. 

In 2018 Eastern, in partnership with three other New England Universities, was awarded The Kendall Foundation's Food Vision Prize. The funding has been used to put underutilized local seafood and sustainably harvested kelp on dining hall and cafe menus across the campus. 

Hurley Dining Hall has been made more sustainable will the installation of LED light fixtures, new menus, and a restructuring of the seating which makes the hall a friendlier, more sustainable place to enjoy.

Original tables and chairs of the dining hall were re-purposed and donated to local churches for continued use. Students are also encouraged to scrape all post-consumed food scrapes into trash bins which will then be composted rather then sent to landfills.

decorative edge

Quantum BioPower

In May 2017, Eastern’s Dining Service, with the help of Willimantic’s Willi-Waste, made its first compost delivery to Quantum BioPower. Quantum BioPower is a food waste recycling center located in Southington, Connecticut. Using anaerobic digestion technology, Quantum is able to convert food waste into biogas energy and organic fertilizers. Currently, Hurley Hall is sending all pre-meal and post-consumer food scraps to Quantum BioPower to be composted. Such an action is a large step in being a waste free dining hall. For more information on Quantum BioPower, visit their website at www.quantumbiopower.com.
Quantum BioPower
decorative edge